Penne Rigate Arrabiata
Yield: Makes 6 servings (serving size: about 1 1/2 cups)
Recipe from
More From Health
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 298
- Fat: 7g
- Saturated fat: 2g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1g
- Protein: 12g
- Carbohydrate: 48g
- Fiber: 8g
- Cholesterol: 6mg
- Iron: 3mg
- Sodium: 257mg
- Calcium: 98mg
Ingredients
- 1 (26.46-ounce) box strained tomatoes (such as Pomi)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 12 ounces uncooked whole-wheat penne rigate (tube-shaped pasta with ridges)
- 1/2 cup shredded fresh Parmesan cheese
- 8 fresh basil leaves, thinly sliced
Preparation
- 1. Heat a large deep saucepan over medium-high heat. Add tomatoes, oil, salt, and pepper flakes to pan; bring to a boil. Reduce heat, and simmer until very thick (about 20 minutes), whisking frequently to prevent sticking.
- 2. Cook pasta according to package directions; drain.
- 3. Transfer pasta to serving bowls; top with tomato sauce, Parmesan, and basil. Serve immediately.
Penne Rigate Arrabiata Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Health
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